Ashes to ashes: BBQ leftovers

Now that the BBQ season is upon us one nagging question haunts backyard grillers. What to do with leftovers?

As a veteran of the professional grilling circuit I’m here to tell you that I’ve had my share of leftovers.

I mostly do chicken and pork on the smoker. Wings, ribs a pork butt or a whole chicken or two. Go nuts on the smoker this summer. Mix or match pork with chicken, especially if you are having a crowd over. Use a dry rub on both pig and bird and let them sit overnight before smoking. Throw them on the smoker, cook them low and slow and don’t open the lid unless you have to. Curiosity not only killed the cat, but it lets the heat out of the smoker. Unless you are actually smoking the cat.

And when it’s all said and done, everybody has their belly full and nothing is left but the ashes. What about the leftovers? Save them in freezer bags and when you are ready, check out the list and throw these leftover recipes together.

Pulled Pork Enchilada Tacos

Pulled pork is always a favorite and whether you use Kansas City BBQ sauce or mustard-vinegar based Carolina Sauce, pulled pork enchilada tacos will work just fine as a leftover meal.

Pulled Pork Enchilada Taco

4 Cups Pulled Pork

1 12-OZ. Can Enchilada Sauce

1 12-Oz. Can Coke

1-2 Squirts Sriracha Sauce

1 Cup Carolina Style Cole Slaw

Place the enchilada sauce, coke and squirt some Sriracha in to a pot. Bring to a boil. Reduce heat and let the sauce thicken, about ten minutes.

Place the pulled pork in the pot to warm through.

Assemble the tacos with pulled pork and Cole slaw.

Smoked Chicken Pecan Salad

Throw a couple of whole chickens on the smoker and you are bound to have some leftovers.

Smoked Chicken Pecan Salad

2-3 Cups Smoked Chicken, Cubed or Shredded

2 Stalks Celery, Sliced

3 Scallions, Sliced

1 Cup Raisins

1 Cup Pecans, Chopped

2 Cups Chipotle Mayo

Croissants

Romaine Lettuce Leaves

Combine all of the salad ingredients and mix well. Add more or less of the mayo according to taste. Place a lettuce leaf on a croissant and scoop the salad on. Enjoy.

Sweet Corn and Taters

It’s no secret I like to boil my baby backs for 15 minutes or so before I throw them on the smoker. Score the silver skin on the back of the ribs and grab a stock pot.

Fill the stockpot with water and a bottle or two of beer. Add an onion sliced in half, a few bay leaves and season the water with rib rub. Boil and throw the ribs on the smoker.

But don’t get rid of the water.

A half hour or so before your ribs are ready, bring the water back up to a boil and toss in a pound of whole baby new potatoes and six or eight freshly shucked sweet corn. Boil until done and serve with the ribs.